Alright! This is technically based off a recipe I found online a while back, but the actual recipe is for taquitos and you gotta fry 'em...Well, not wanting to create a mess with really hot, popping oil..I decided to experiment and bake em instead. What you see above is the result, and DAMN it was tasty~<3

Cheesy Chicken Verde Taquito Cups

Ingredients

• 3 cups cooked, shredded or chopped chicken
  
• 2 tsp ground cumin
  
• 1 tsp chili powder (depending on how hot your chili powder is, you may need to vary this to your taste, ours has to be half of what the recipe calls because of how hot it is)
  
• 1/2 tsp salt
  
• 1/2 tsp black pepper
  
• 2 cloves of garlic, minced/chopped finely
  
• 1/4 of a white onion, chopped finely
  
• 1 medium jalapeno, chopped finely, seeded and de-veined
  
• 1 tbsp dry cilantro flakes
  
• 1 jar (16oz) salsa verde (I used the Herdez brand, it tasted pretty darn good)
  
• 2 1/2 to 3 cups shredded cheese, colby jack (you can use monterey jack also or any kind of shredded cheese depending on your taste)
  
• Twelve 7in flour tortillas (not the larger tortillas, but the small ones, bout the size of a relaxed spread-out hand)
  -non stick spray for muffin pan (we use olive oil for everything)

Directions

1. Preheat oven to 350*F. Let it heat up while prepping the food.
2. In a large bowl, mix the chopped onions, garlic, jalapeno, spices, and chicken.
3. Add in the cilantro and salsa verde, folding it in until even throughout.
4. Sprinkle in the shredded cheese and fold together so there is no lumps of cheese in the mixture. Set the bowl aside.
5. Spray the molds in the muffin pan with the non-stick spray. Taking one tortilla at a time, tear from one spot on the edge to the middle. Twist the tortilla until a funnel/cone is formed. Sit and press the tortilla into the muffin molds so the bottom of the tortilla is flush/flat (this will turn the tortilla into a cup of sort, nifty, huh? Be careful not to tear the tortilla, it can get a bit messy if so!). Do this until all 12 tortillas are funneled and pressed in.
6. Equally add the filling mixture to the tortilla cups. When done, sprinkle a large pinch full or two on top.
7. Pop the muffin tray-full of taquito cups into the oven and bake for 13-15 minutes. The edges of the tortillas should brown a bit. Pull out the tray and let cool for a couple minutes.
8. Enjoy your Taquito Cups!

You can garnish these with paprika, hot sauce, sour cream, chives, lettuce, etc.

These are really easy to make, wonderful in flavor, and aren't big on the budget. Most expensive thing is probably going to be the meat, but the recipe easily makes 12 taquito cups, and two can easily fill you up, they're quite the decent size.

VARIATION
Don't even worry about the tortilla cups! Just make the mixture and then heat it all up in the microwave. Now you have a really chunky, and Very tasty, dip for chips! Yum!